Whisk 2 tablespoons soy sauce, rice wine (or dry sherry), and cornstarch in medium bowl until corn starch is completely dissolved. Add pork and mix lightly to blend.

Warm 1 tablespoon sesame oil in large nonstick skillet over high heat. Add asparagus, ginger, and chili sauce. Toss until asparagus is crisp-tender and charred, about 3 minutes. Using slotted spoon, transfer asparagus mixture to a plate and set aside.

Add remaining tablespoon sesame oil to skillet. Add pork mixture and stir-fry until browned, using a wooden spoon to break up pork into small pieces, about 4 minutes.

Return asparagus mixture to skillet, along with the remaining 1/4 cup soy sauce, oyster sauce, and honey.

Stir-fry until pork is cooked through, about 2 minutes more minutes.

Add scallions; tosts to incorporiate.